Spring Salad with Meyer Lemon Vinaigrette
This was the salad that we made in our April 2021 Class to go along with the Homemade Gnocchi. It is full of wonderful early spring vegetables that tend to be on the bitter side. This is a perfect combination for our Gnocchi with Mushroom and Spring Vegetable sauce as it is a rich and creamy dish. In class I added the optional addition of kumquats. I absolutely love them in this salad. I now think that if you can get them, they should be part of the salad and not optional! I hope you enjoy!
Ingredients:
3 1/2 oz. arugula (about ½ a bag or 3 cups) or other green of choice
1 cup thinly sliced radicchio
2 cups pea tendrils or other sprouts
4 radishes, sliced as thinly as possible (or 1 watermelon radish)
1 bulb fennel, thinly sliced
1 bunch chives, chopped
Dressing:
2 Tbsp. apple cider vinegar, preferably raw with mother
3 Tbsp. Meyer Lemon juice (can sub regular lemon juice)
½ cup Extra Virgin Olive Oil
1 tsp. Dijon mustard
½ tsp. sea salt
Freshly ground black pepper to taste
1 tsp. raw organic honey
Other possible additions/substitutions: a few kumquats, sliced crosswise, chopped sugar snap peas, avocado, mint, or nuts
Directions:
In a small bowl, whisk together all the dressing ingredients except the olive oil. Once well combined, slowly add the olive oil, whisking briskly to emulsify.
Add all salad ingredients to large bowl. Toss with dressing before serving. Finish with a sprinkling of sea salt if desired.